Tandoori Chicken without oven | Perfect Camping Recipe | How To Make Chicken Tandoori | Varun

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: buttermilk

Greek yogurt is higher in protein, while buttermilk is often less expensive.

chicken

🥗Healthier: skinless chicken

💰Cheaper: chicken thighs

Skinless chicken is lower in fat, while thighs are usually cheaper than breasts.

Take a clean and patted dry chicken and create a few gashes in it with deep cuts.

Marinate the chicken with fresh yogurt, red chilli powder, ginger-garlic paste, turmeric, and salt to taste, making sure to rub the spices into the cuts.

Let the chicken marinate for 30 minutes at room temperature.

Heat some oil and a little salted butter in a pan.

Once the oil is moderately hot, add the marinated chicken pieces, ensuring not to overcrowd the pan.

Cook the chicken for 1.5 minutes on the first side, then flip it over.

Cook the chicken for approximately 10 to 12 minutes until it is golden brown and cooked through.

Transfer the cooked chicken into a deep bowl.

Light a piece of charcoal on the gas until it becomes red in color.

Place the red hot charcoal in a small steel glass and splash a few drops of oil on it to create smoke.

Cover the bowl with a lid for about 1.5 minutes to let the chicken absorb the smoky flavor.

Remove the charcoal and start plating the Tandoori Chicken.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens